i hope you eat good food, grow beautiful things, and have more love than you know what to do with.
I am often at a loss as to what to do with radishes–after soups, salads, and pickles, any extra ones seem more like a peppery curse than they do a boon. But I got a bag of them in this week’s Misfit Market box and …
I feel like I’ve mentioned often how much I absolutely adore sea urchin. While I most often meet it in the sushi restaurant, occasionally I’ll purchase it from the Asian grocery store if it’s available. While I have prepared it in other ways, including pasta, …
I didn’t think there could be a better way to eat raw crabs other than the spicy variety–but I was wrong. I’ve never actually had the soy sauce marinated version, so I wasn’t sure what to expect. I think a part of me thought that …
It’s midwinter and I was suddenly hit with the craving for raw marinated crabs. Don’t ask me why but my appetite told me I needed to get me some of that delicious and succulent sweet treat or else I wasn’t going to be in a …
This milk colored broth pairs perfectly with a black earthenware bowl. I used the black to show the contrast of how white the soup is. I found that in order to make it extremely rich and flavorful, I baby it over a rolling boil with …
I had an overabundance of lemons one week and in my quest to use them up, discovered pasta al limone. Whether by itself or as a base, it’s a delicious brunch that I can’t get enough of. Some people only use the pasta water rather …
Oh there are so many ways to use karasumi (dried cured mullet roe), that briny, delicious gift from the oceans. Today it tops my breakfast to elevate my first meal of the day into decadence… Ingredients 1 slice of Homemade Hokkaido Milk Bread, toasted (recipe …
Every Autumn I import a few boxes of cured Mullet roe, also called bottarga-karasumi-wu yu zi, from Taiwan to give out as gifts during the holiday season and it’s always a hit. Karasumi is a delicacy in Asia, made from the sacs of the mullet …
This past year I was given a bunch of miscellaneous peppers from our friends, which was great because for some reason my pepper plants failed to thrive so I had all but given up on them. However, the question then became “what do I do …
